Creamy Soft-Scrambled Eggs
This style of scramble proves eye-opening for folks used to springy curds--it teaches them how creamy scrambled eggs can be. These taste so rich you'll swear there's cheese in there somewhere. Constant vigilance is the price of perfection here. Stir nonstop for small curds: The bigger the curds, the less creamy the texture. A slight sheen on the finished eggs means they're still wonderfully moist.
Recipe by Cooking Light March 2017
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Credit:
Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Heather Chadduck Hillegas
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
179 calories; fat 13.4g; saturated fat 5.6g; mono fat 4.7g; poly fat 2.1g; protein 13g; carbohydrates 1g; cholesterol 382mg; iron 2mg; sodium 383mg; calcium 59mg.